Gruyere and Cream Cheese – June 5th 2015

Another make day started early with cream cheese. Because it takes 16-24 hours to set the curd, it made sense to start with cream cheese and then set it aside to set. The second cheese was Gruyere. I started with 2 gallons of goat milk and added a gallon of whole milk from the store.

Follow the story of each on the following pages: Cream Cheese, Gruyere.

Gruyere Update: I sealed the smaller block of Gruyere in seal-a-meal plastic June 20th. It looks a little dry.

July 11 Update: Sealed larger block in wax it has been in the cheese frig and it is a little squishy and seems like it is coming along nicely, but I think it is ready for wax.